Stuffed Shells Recipe

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Type: Stuffed Shells Free Cooking Recipe – Pasta

the best!

Ingredients / Directions
1 onion
2 garlic cloves
Two 28- to 32-ounce cans whole tomatoes
1 tbsp olive oil
1 tbsp balsamic vinegar
1 tbsp sugar
a 12-ounce box jumbo pasta shells (about 30 shells)
a 10-ounce package silken tofu
3 scallions
1 large egg
1/4 cup(s) finely chopped fresh parsley leaves
a 15-ounce container nonfat ricotta
3/4 cup(s) grated part-skim mozzarella Finely chop onion. Mince garlic. Drain tomatoes and reserve juice. Coarsely chop tomatoes.
In a 12-inch skillet cook onion and garlic in oil over moderate heat until softened. Add tomatoes and reserved juice and cook over moderate heat
stirring occasionally
40 minutes
or until thickened. Stir in vinegar
sugar
and salt and pepper to taste. Remove skillet from heat and cool sauce. Tomato sauce may be made 1 day ahead and chilled
covered.
In a 5-quart kettle bring 4 quarts salted water to a boil for shells. In boiling water cook pasta until al dente and drain in a colander.
Preheat oven to 350?F.
Drain tofu. Finely chop scallions.
In a small bowl lightly beat egg.
In a food processor blend tofu
scallions
egg
parsley
ricotta
and 1/2 cup(s) mozzarella until smooth. Spread about 1 cup(s) tomato sauce in a baking dish. Fill each pasta shell with about 1 tablespoon cheese mixture and arrange shells in one layer
cheese sides up
over sauce. Pour remaining tomato sauce over shells and sprinkle with remaining 1/4 cup(s) mozzarella. Bake shells in middle of oven 30 minutes
or until sauce is bubbling and cheese is melted.

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